One-pot harissa chicken and apricot pilaf recipe
With the flavours of a Moroccan tagine, this quick and easy one-pot is perfect for a midweek supper. Rose harissa gives a special sweetness and aroma, but you can use ordinary harissa if you prefer and you can add more or less depending on how spicy you like it.
Ingredients
- 50 g pistachios or flaked almonds
- 2 tbsp olive oil
- 1 red onion, cut into 8 wedges
- 1 tsp ground turmeric
- 8 skinless and boneless chicken thighs
- 1 –2 tsp rose harissa paste
- 350 g basmati rice
- 80 g soft dried apricots, halved
- 700 ml chicken stock, plus extra as needed
- 1 cinnamon stick, broken in half
- 2 tbsp chopped fresh coriander leaves
- 1 pinch each of sea salt and freshly ground black pepper
Details
- Cuisine: Mediterranean
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/390°F/gas mark 6.
- In a large casserole over a medium heat, toast the pistachios or almonds for 1–2 minutes. Keep an eye on them to make sure they don’t burn. Remove to a bowl and set aside.
- Heat the oil in the casserole over a medium heat, add the red onion and cook for 4–6 minutes until softened but not coloured.
- Add the turmeric and cook for 30 seconds until fragrant, then add the chicken and cook for 4–6 minutes, turning until browned all over.
- Stir through the harissa paste, then add the rice, apricots and stock. Add the cinnamon stick, season with salt and a generous grinding of black pepper and stir.
- Bring to the boil, then remove from the heat, cover with a lid and bake in the oven for 20–25 minutes or until the chicken is cooked through and the rice is tender. Check halfway through the cooking time and add a little more stock if needed.
- Remove the cinnamon stick, stir in the toasted pistachios or almonds, chopped coriander and check the seasoning. Serve garnished with coriander sprigs.
This recipe is from Ainsley’s Mediterranean Cookbook by Ainsley Harriott (Ebury Press £20). Photography by Dan Jones.
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